Rich, creamy, and decadent are three words to describe this dish. The creamy sauce is cut by adding just a touch of dijon mustard to give it a sharp tang. The acidity from the wine also helps cut through the richness making this the perfect sauce for just about anything. Wine, cream, and garlic – what more could you need from a dish? By cooking the chicken in the sauce, allows it to remain juicy all the way through the process until you are ready to serve! The crispy bacon on tops provides a nice crunch to the dish as well as a nice salty punch.
- 1lb Thinly Sliced Chicken Breasts
- 2 Tbsp Butter
- 2 Tbsp Flour
- 1 Tbsp Dijon Mustard
- 1 Shallot, Diced
- 4 Cloves Garlic, Minced
- 1/3 Cup White Wine
- 2 Cups Heavy Cream
- 2 Tbsp Fresh Basil
- 8oz Baby Bella Mushrooms, Sliced
- 6 Strips Bacon
- 2 Tbsp Oil
- Optional: Favorite pasta or veggies to serve, parmesan, and basil for topping
- Serves: 4
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
Step 1: Heat the oven to 400 degrees Fahrenheit. Place bacon on a baking sheet and cook for 15 minutes, until crispy. You can also cook the bacon on the stovetop. I prefer the oven method as I feel it yields more evenly cooked bacon and you can cook more at once.
Step 2: While the bacon is cooking, pat dry the chicken and season generously with salt and pepper on both sides. Set aside until ready to cook.
Step 3: Next, heat a large pan over medium heat. Add 2 tbsp oil and the shallots. Cook the shallots for 3-5 minutes, until they become translucent. Add the garlic and stir until fragrant.
Step 4: Add the mushrooms and cook for 10-12 minutes, until they are soft.
Step 5: Once the bacon is finished cooking, remove from the oven and allow to cool. Once cooled, chop in to small pieces.
Step 6: While the mushrooms finish cooking, heat a sauce pan over medium heat. Add the butter and allow to fully melt. once the butter is melted, add in the flour and whisk until fully incorporated. This will form a thick paste.
Step 7: Add the wine, cream, basil and mustard to the pan and continuously stir until the sauce thickens. Generously season with salt and pepper to taste. Taste the sauce and adjust the salt, pepper, and mustard to your liking. For a stronger mustard flavor, add more.
Step 8: Add the cream sauce to the pan with the mushrooms and stir until well combined. Reduce to low heat.
Step 9: Add the chicken breasts to the pan and fully submerge them in the sauce. Cover and cook for 7-10 minutes, until the chicken is fully cooked through and no pink remains.
Step 10: Once chicken is fully cooked, divide between four dishes and sprinkle on the bacon. Serve over favorite pasta or veggies and top with fresh parmesan and basil! Enjoy!